These short pasta tubes are perfect for vegetable and pasta soups like minestrone. They are also an ideal shape for pasta e fagioli.

These thicker spaghetti strands make a satisfying, meaty cooked pasta. Serve it with sauces such as all'Amatriciana, Cacio e Pepe, or alla Norma and with white cream or butter based sauces.

Casareccia have an 'S'-shaped profile allowing them catch and hold the sauce. Serve this pasta with rich meat and tomato-based sauces.

Large spirals of pasta that are great for trapping and holding sauces. Believed to have originated in Southern Italy, use fusilli with any tomato-based sauces.

This short pasta format, which has spiral grooves, is often paired with a vegetable-based sauce or cooked "alla Carbonara" with crispy pancetta and Pecorino.

Quill-shaped pasta with a smooth surface. Best combined with simple pasta sauces and pesto.

Capellini are long fine spaghetti which come from Lombardy. They works best with light simple dishes such as 'aglio, olio, pepperoncino' , butter and Parmesan, or shellfish. They are also delicious

The wide flat shape of pappardelle is particularly popular in Central Italy where it is served with tomato-based sauces of porcini mushroom, game meat and poultry.